Indian Cabbage Potato Curry {Vegan}

I realized, as I sat down to write this post, that ‘cabbage potato curry’ doesn’t sound all that appetizing. But please don’t click away yet. Because actually, when you slowly cook diced potatoes and cabbage with onion, mustard seeds, and warming Indian spices, something magical happens to those vegetables that makes them utterly moorish. They turn into the kind of dish that you can’t stop picking at from the pan. When you’re trying to put away the leftovers, you keep taking ‘just one more bite’. You know the kind? Well, this Indian cabbage potato curry is exactly one of those dishes.

Taste isn’t the only thing this cabbage potato curry has going for it. It is also extremely nutrient dense. Did you know that potatoes (with their skins) have 25% more potassium than bananas? And turmeric is a healing powerhouse. It contains curcumin – a compound that has anti-inflammatory and antioxidant properties. Seeing as inflammation and oxidation both play a role in disease and aging, any foods that help reduce them are a must in my book. And just one serving of this cabbage potato curry contains 163% of your daily vitamin C, 60% of your daily potassium and fiber, and 40% of your daily iron needs. So please try to get past the name. This dish is truly delicious and incredibly nutritious.

Hi Jessica. Thank you for your comment. I’m not sure about freezing. I haven’t tried it myself. There is usually none left! I suspect it would freeze ok, but might be a little more mushy when it defrosts. The flavors would probably still be good though. I’d love to hear how it goes if you try it. Have a wonderful day. Esther x

Hi there! Thanks a lot for posting this recipe – I’m about to make it right now.

Only 1 question: I’ve heard that adding turmeric to food isn’t really that effective, because of the low amounts of cucurmin in spice form, and lack of bio-availability (apparently black pepper helps that). Would appreciate any thoughts on this.

The cumin and the black pepper multiplies and extends the overall effectiveness of the turmeric in the body. Also, the mustard seed insures that sulforaphane (also great at reducing inflammation in the body) from the cabbage is not lost in the cooking process.
You might check out the Nutrition Facts dot org site online to find the research videos supporting these claims.

Sounds like a yummy idea . I would cook the cauliflower separate and add when the cabbage is done or it usually turn to mush if cooked to long . You could rice it or cook the florets to resemble potatoes . However staying away from russet potatoes will limit your starch . I’d do a little reading about different kinds of “potatoes “ not all are starchy lots have plenty of vegetable properties m.